Recipe courtesy of Jackie Riley
Save Recipe Print
Level:
Easy

Ingredients

VANILLA BEAN KULFI:
RASPBERRY-LEMON VERBENA SYRUP WITH BERRIES:

Directions

VANILLA BEAN KULFI:

In a small pot, combine all ingredients with the exception of salt. Over a medium flame, bring mixture to a simmer. Reduce the heat and cook until the mixture has been reduced by 1/3 of original volume. Stir frequently. When mixture has been reduced, add the salt. Cool. Pour mixture into 4 to 5 conical shaped paper cups. Freeze. The kulfi should be allowed to freeze for 8 to10 hours.

RASPBERRY-LEMON VERBENA SYRUP WITH BERRIES:

In a small sauce pot, combine the water, sugar, lemon zest. Bring to a simmer and add the lemon verbena. Pull the pot from the flame and allow to infuse for about 30 minutes. Place pot back on a low flame and add the raspberries. Bring entire mixture to a simmer and cook for about 15 minutes. Cool slightly and pass mixture through a chinois. Chill syrup.

Simply toss the fresh berries in the syrup just a few minutes prior to serving.

To serve, pull the kulfi from the freezer and unwrap paper. Place kulfi in a bowl and serve the fresh berries tossed in syrup along side the kulfi.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Vanilla Cupcakes

Recipe courtesy of Food Network Kitchen

Basic Vanilla Cake

Recipe courtesy of Food Network Kitchen

Basic Vanilla Milkshake

Recipe courtesy of Bobby Flay

Quick Vanilla Buttercream Frosting

Recipe courtesy of Gale Gand

Go-To Vanilla Cupcakes

Recipe courtesy of Food Network Kitchen

Vanilla Dutch Baby (Puffed Pancake)

Recipe courtesy of Melissa d'Arabian

Black Beans

Recipe courtesy of Ree Drummond

Refried Beans

Recipe courtesy of Ellie Krieger

Perfect Pinto Beans

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword